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http://dx.doi.org/10.3839/jabc.2019.038

In vitro antioxidant activity of black tea (Camellia sinensis L.) residue extract  

Kim, Dong Chung (Department of Chemical Engineering, Chungwoon University)
Publication Information
Journal of Applied Biological Chemistry / v.62, no.3, 2019 , pp. 281-286 More about this Journal
Abstract
A black tea (Camellia sinensis L.) residue extract (BTRE) was prepared by 30% ethanol extraction to evaluate its in vitro antioxidant activity. The yield and polyphenol content of BTRE were $22.4{\pm}1.18%$ and $23.2{\pm}1.02{\mu}g$ gallic acid equivalents/mg-extract, respectively. Antioxidant activity of BTRE proportionally increased as BTRE concentration increased. $IC_{50}$ values of BTRE for cation radical, free radical and nitrite scavenging were 141.8, 108.1, and $397.2{\mu}g/mL$, respectively. Also $IC_{50}$ value of BTRE for ferric reducing anti-oxidant power was $97.8{\mu}g/mL$. BTRE effectively inhibited linoleic acid peroxidation. These results imply that BTRE possessed potent antioxidant activity, thus being utilized as a physiologically active material.
Keywords
Antioxidant activity; Black tea (Camellia sinensis L.) residue; Ethanol extract; Polyphenol;
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Times Cited By KSCI : 7  (Citation Analysis)
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